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Prebiotic Warm Spring Salad

Asparagus, leeks and cooked-then-cooled potatoes make this delicious spring salad a prebiotic feast for you and your gut microbes!⁠
Cook Time 30 mins
Course Main Course, Salad
Servings 2 people

Ingredients
  

Salad Ingredients

  • 200 grams baby new potatoes (around 16-20 pieces, depending on size)⁠
  • 12 spears asparagus
  • 6 baby leeks (or one full-sized leek)
  • 1/2 Tbsp cold-pressed rapeseed oil (or EVOO)⁠
  • 1/2 cup petits pois⁠ frozen
  • 1/2 - 1 tsp lemon pepper⁠
  • 1 handful pea shoots⁠

Dressing Ingredients

  • 1 1/2 Tbsp cold-pressed rapeseed oil (or EVOO)⁠
  • 1/2 Tbsp apple cider vinegar
  • 1 tsp dijon mustard
  • 1 tsp whole grain mustard

Instructions
 

  • Boil the potatoes for 15-20 mins, until a knife easily passes through them.⁠
  • While the potatoes are cooking, wash and trim the asparagus and leeks, then slice into bitesize chunks (around 1 inch).⁠
  • Combine the dressing ingredients together in a small bowl, and whisk, or add to an empty jar and give them a shake.⁠
  • When the potatoes are done, drain them and leave them to cool.⁠
  • While the potatoes cool down, heat the oil in a pan and sautée the asparagus and leeks for about 5 minutes until they begin to colour, then remove from the heat and allow to cool.⁠
  • Steam the petits pois for 2-3 minutes, and cut the potatoes in half.⁠
  • Add the cut potatoes and steamed peas to the pan with the asparagus and leeks, season with the lemon pepper and toss everything together.⁠
  • Plate up and garnish with the pea shoots and dressing drizzled over.